Decaffeinated Honduras Chester
This Chester decaffeinated coffee is a blend of washed Honduran coffee from the Aruco Cooperative. The mixture is called Las Toltecas. The name Las Toltecas comes from the original descendants of the Corquín area, where the Cooperative is located. This coffee comes from 13 members of the Cooperative and is a mixture of the parainema, lempira, IHCafe 90 and red catuai varieties.
Decaffeinated Honduras Chester is grown between 1200 and 1400 meters above sea level. All processing takes place at the centralized mill just outside Corquín, 800 meters above sea level. Here the conditions are much better for processing and creating uniform and stable batches. The coffee is pulped and fermented in cement tanks for 12 to 16 hours. It is then dried in the patios for 7 to 10 days, depending on the weather. When the weather is too humid a mechanical dryer is used. The dryers are always kept at stable temperatures below 40 degrees Celsius.
The Aruco Cooperative
This cooperative was founded in 2006 by 14 producers. It is located in the city of Corquín in western Honduras, near the border with Guatemala. The producers established the cooperative in 2006 because they felt that their coffees were not appreciated sufficiently by local buyers. Using a cooperative structure allowed them to obtain prices that reflected the quality of the coffees they were producing. The cooperative’s name comes from the Aruco River, whose source is located in the Celaque National Park (home of the highest peak in Honduras). The Aruco Cooperative now comprises more than 200 producers from the region, all of which are located between 1000 and 1600 meters above sea level. They grow varieties such as bourbon, caturra, yellow catuai, red catuai, IHCAFE 90, lempira, obata, maragogipe, pacamara, geisha and parainema.
Aruco provides support to its members in terms of technical assistance, quality and performance improvement, and financial support, while promoting responsible agriculture in harmony with the environment. The cooperative is certified organic and currently produces twenty-six thousand 69kg bags of coffee per year. These are exported around the world and also sold in the Honduran domestic market.
The decaffeination process with sparkling water is a gentle, natural and certified organic process. This process uses natural carbon dioxide combined with water to create subcritical conditions that act as a highly effective solvent for the caffeine in coffee. The process does not affect the flavour or aroma of the coffee, as it preserves the other compounds in the green bean that determine its flavour and aroma. Additionally, the process does not alter the cellular structure of the green bean or the roasted bean, which is an important advantage when working with specialty coffees. The agent used to extract caffeine is completely natural and the process qualifies as “organic” due to the complete absence of chemicals. There is no health risk in consuming coffee that has been decaffeinated in this way.